Yupinxuan's Same Egg Yolk Cake

Name: Yupinxuan's Same Egg Yolk Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 100g Powdered sugar; 200g butter; 1120g Red bean paste; 40 Salted Duck Egg Yolk; 200g water; 12 pieces Liquid egg yolk; 15g Black sesame

by It's time!

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The egg yolk cake, carrying the 15-year history of Yupinxuan, is the ingenuity of Taiwanese master A Changshi.

A Changshi, full name Lin Rongchang, used to be the chef of the dim sum restaurant in the Miramar five-star hotel in Taipei, Taiwan, the baking director of Taiwan Taoyuan Ouyi Food Co., Ltd., and the deputy general manager of the Yupinxuan production center. He is committed to creating classic Taiwanese cuisine. The spiritual concept of meticulously crafting our own products and striving for perfection.

Since joining Yupinxuan, Master Achang has been continuously carving Yupinxuan egg yolk cakes, no matter how to improve the process, he will not hesitate to spend time and energy, tirelessly, repeatedly improving, and finally sublimation Yupinxuan egg yolk cakes in his hands, as Yupinxuan’s Inheritance of classic representative works.

In March 2016, Yupinxuan egg yolk pastry satisfies the taste buds of consumers across the country with the highest sales on Taobao/Tmall, and has become the first choice for thousands of foodies.

Today, Master Achang teaches everyone how to make Yupinxuan’s representative work-the No. 1 selling egg yolk cake on Taobao/Tmall.com.

*Private information of Yupinxuan, please keep it properly*

Ingredients

Yupinxuan's Same Egg Yolk Cake

1. First, make the water-oil dough. Put 300g water, 100g icing sugar, and 100g butter in a mixing bucket and beat evenly. After about 3 minutes, add water and continue to beat into a uniform water-oil dough, and let it rise for 15 minutes;

2. Let's make the shortbread part, put 200g flour and 100g butter into the mixing bucket, and quickly beat into the shortbread dough;

3. Next, divide the dough and red bean filling, 15g each of water-oil dough and shortcrust dough, 28g each of red bean filling, 40 of each type;

4. Combine the water-oil dough and the pastry dough, roll/press the water-oil dough into a round piece, wrap it in the pastry dough to make a crust dough, and wrap the other 39 crust dough in turn;

5. Roll the crust dough into a long strip and then roll it up. After the roll is finished, rotate it 90 degrees, then roll it long and roll it up to make a crust dough, and then make 40 crust doughs in sequence;

6. Roll out the pie crust into a thick slice, place it on the left hand, take a portion of the red bean paste, press it slightly into a slice smaller than the crust, and then take a salted duck egg yolk, put it on the red bean paste, press slightly with your right hand, left and right In a package shape, put the crust away, wrap the red bean filling and salted duck egg yolk to form a raw embryo of egg yolk, make 40 raw embryos in sequence, and place them neatly on the baking tray;

7. Brush two layers of egg yolk liquid on the surface of the raw embryo of the egg yolk. After the first layer is dried, brush the second layer, and finally sprinkle a few black sesame seeds;

8. After the oven is preheated, put the baking tray in the oven and bake for 22-25 minutes.

Tips:
①The oven can be preheated before making the raw embryo. It is recommended to preheat the oven at 190 degrees for 15 minutes;
②Keep in mind one principle in the process of making raw embryos: red bean filling with egg yolk and red bean filling with pie wrapper;
③The water used for the water-oil dough is recommended to use ice water in summer;
④Do not add a drop of water to the pastry section;
⑤If conditions permit, it is recommended to prepare the shortbread dough one day in advance and refrigerate it, so that the butter and flour can be more fully integrated, and the outer texture of the resulting egg yolk pastry will be more crisp.
⑥ Sieving the egg yolk liquid, brush 2 layers of egg yolk liquid, and then brush one layer after the first layer is dried, and the color will be better.